BY DAVID ROCCO’S DOLCE INDIA
INGREDIENTS
To fry the dough:
- 450g pizza dough (15oz)
- extra virgin olive oil for frying
To make the tomato sauce:
- 4 tablespoons extra virgin olive oil for sauce (60ml)
- 2 cloves garlic, cut into chunks
- 2 green chilies, chopped
- 6 fresh curry leaves
- 1 tsp chili flakes
- 1 tbsp ginger garlic paste
- ¼ cup chopped red onion
- 1 cup cherry tomatoes, sliced
- 1 tsp turmeric powder
- 1/3 cup tomato puree
- ¼ cup coconut milk
- Salt, QB
- 1 cup steamed clams
- 2 tbsp chopped fresh coriander
DIRECTIONS
In a saucepan, heat up extra virgin olive oil for the tomato sauce. Add crushed tomatoes, garlic, chilies, curry leaves and chili flakes. Cook for 2 to 3 minutes. Remove garlic. Add ginger garlic paste and red onions and give it a quick toss. Now add cherry tomatoes, turmeric and tomato puree, coconut milk, a pinch of salt and combine. When the sauce is finished, mix in your steamed clams. Set aside
Divide dough into 8 equal parts. Stretch and flatten out each piece with your hands to create little pizzas.
In a large pan, heat extra virgin olive oil on high heat. Gently place each piece of dough in the hot oil and cook for about a minute on each side. Once dough is puffy and golden brown on both sides, remove from pan and place on a paper towel to absorb excess oil.
Spoon sauce onto fried dough. Serve immediately.
Serves 4
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